Roasting Pan: Chicken Cooking Essential?

Do you need a roasting pan for chicken? The short answer is no. While a roasting pan is a large oven-safe pan with a rack that fits inside, there are many alternatives that can be used to cook a chicken.

A roasting pan is useful when cooking a chicken as it helps to cook the meat evenly while trapping the juices underneath. However, if you don't have one, there are several substitutes that can be used. These include a cake pan, a casserole dish, a broiler pan, a foil roasting pan, a cookie sheet, or an oven-safe skillet.

When choosing a substitute for a roasting pan, it is important to consider the size of the pan and whether it has raised sides to catch the juices that will drip from the meat as it cooks. It is also important to ensure that the pan can withstand the temperature required by your recipe.

In addition, when roasting a chicken, it is a good idea to use a rack to raise the meat off the bottom of the pan. This can be a cooling rack, vegetables, or foil balls.

Roasting pan alternatives

Roasting pans are hardly limited to cooking for Thanksgiving. They actually make for a versatile addition to any kitchen and can be used for roasting meats like turkey, chicken, game hens, pork, and beef. If you don't have a roasting pan, there are several alternatives you could use. Here are some options:

• Cast Iron Skillet: A cast-iron skillet is one of the best pans to roast a chicken in. It retains heat well, has built-in handles, and doesn't take up as much room as a roasting pan.
• Large Ovensafe Frying Pan or Skillet: Similar to a cast-iron skillet but lighter and easier to maneuver. You can also make a pan sauce right in there while the chicken is resting!
• Rimmed Baking Sheet: A rimmed baking sheet has plenty of surface area for a chicken to roast on. Just make sure it's heavy-duty and won't buckle, and be careful of splashing drippings and juices when you remove it from the oven.
• Bundt Pan: An unconventional use for a pan designed for cakes and sweets, the bundt pan is a great way to prop the chicken up, much like for beer can chicken. Just remember to place the pan on a baking sheet to catch drippings that will run out of the hole in the centre.
• 9" x 13" Baking Pan or Casserole Dish: Any large but shallow baking pan will work, whether it's your 9" by 13" cake pan or your favourite casserole dish. Shallow sides are best so that your chicken browns instead of steams.
• Broiler Pan: A broiler pan paired with a grill rack is a great option, but the low walls could prove troublesome depending on how much liquid your roast delivers.
• Dutch Oven: A Dutch oven is designed to go from the stovetop to the oven with ease, withstands high temperatures, and comes in an array of sizes that can cover everything from a roast to a whole chicken.
• Paella Pan: A paella pan will come in handy for roasting in a pinch thanks to its large capacity and walled design.

Trussing the chicken

Trussing a chicken is a tried-and-true culinary technique that ensures the chicken cooks evenly and results in a beautifully roasted dish. It involves tying the bird with kitchen twine or silicone bands to secure the wings and legs close to its body. This compact shape promotes even cooking and prevents the wing tips from burning. It also makes the chicken look prettier when served.

• Salt and pepper the chicken generously inside and out.
• Stuff the cavity with aromatics like half an onion, half a lemon or orange, and fresh herbs.
• Measure about three feet of kitchen twine. Place the chicken breast-side up, with the drumsticks pointing toward you. Pass the twine under the tail, leaving equal lengths on either side.
• Criss-cross the twine around the drumsticks to form an X and pull it tight so the drumsticks come together.
• Run the twine along the sides of the chicken towards the neck, trapping the sides of the drumsticks and part of the thighs underneath.
• Flip the chicken over so the breast is down and the neck faces you. Be sure the wing tips are under the twine.
• Tie a knot tightly under the neck to secure the bird. Trim any excess twine and flip the chicken on its back.

Your chicken is now ready to roast! Remember to use a meat thermometer to ensure it is fully cooked. The internal temperature should reach 165°F. Let the chicken rest for 10-15 minutes before carving for the juiciest results.

Preparing the chicken

Next, you'll want to season the chicken. This can be done in a number of ways, but a dry brine is a popular method. To do this, rub the chicken all over with a combination of salt, pepper, grated garlic, grated lemon or other citrus zest, and herbs and spices. Leave the seasoned chicken uncovered in the refrigerator for at least an hour, but preferably 24 hours, to allow the flavours to penetrate the flesh.

You can also add aromatics to the chicken's cavity. Halved lemons, onions, apples, sprigs of herbs, smashed and peeled garlic cloves, and halved and squeezed-out lemons are all great options. However, some cooks say this compromises the crispness of the skin, so it's a matter of personal preference.

Before roasting, make sure to pat the chicken dry with paper towels. You can then smear butter under the skin, taking care not to tear it, to keep the breast meat moist and juicy. Finally, rub the chicken all over with softened butter or olive oil to give the skin additional flavour.

Seasoning and aromatics

You can season the chicken by sprinkling the seasoning mix over the meat and then using your hands to gently rub it into the meat. If your chicken has skin, you can also rub some of the seasoning underneath the skin for more flavour. It’s great mixed with a little melted butter and poured over a whole chicken before roasting.

• Salt and pepper to taste, 1 tablespoon of onion powder, and butter
• Olive oil, Italian seasoning, salt, and pepper
• Paprika, garlic powder, onion powder, thyme, black pepper, and salt
• Smoked paprika, dried oregano, garlic powder, onion powder, black pepper, and sugar

You can also stuff the chicken cavity with aromatics like celery, or herbs, spices, and fruit.

Cooking temperature

Roasting a whole chicken at a higher temperature will result in crispier, browner skin. A temperature of 400-425°F (204-218°C) will give you this desirable texture, but it's important to lower the temperature to around 350°F (177°C) after 15 minutes to maintain the juiciness of the meat. This two-stage process is a good rule of thumb for roasting a whole chicken.

If you're cooking individual chicken pieces, the temperature will depend on the part of the chicken. Chicken legs and thighs can be cooked at 350-425°F (177-218°C). The higher temperature is suitable if the chicken is the only thing in the pan, as dark meat doesn't dry out as quickly as white meat.

Chicken breasts are best cooked at a lower temperature of around 350°F (177°C) to prevent them from drying out.

For a fast and furious roast with chewier flesh and darker skin, you can roast a whole chicken at temperatures between 375-500°F (191-260°C) for 45 minutes to 1.5 hours.

On the other hand, a low and slow approach of 300-350°F (149-177°C) will give you very tender meat that falls off the bone, but the skin will be softer. This will take around 1.5-2 hours.

No matter which temperature you choose, the key to food safety is to ensure that the internal temperature of the chicken reaches 165°F (74°C). For optimal results, check the temperature in the thickest part of the thigh without touching the bone.

Frequently asked questions